6 Nov 2013

Pečené koleno 2.0


A few years ago I posted a recipe for pork's knee that is still getting visits and comments from grateful readers. Since then, I've discovered the pleasure of slow cooking or, more precisely, slow roasting; you know, putting some meat in the oven a basically forget about it for the next few hours. I know I'm not saying anything new, but, for those of you who haven't tried it, it's a wonderful way of making food. So, instead of marinating, boiling and then roasting, what I did this time was only roasting, for about 8 hours. The word "heavenly" doesn't do justice to the result.

Anyway, this is what I did. With a mortar and pestle I crushed coarse sea salt, allspice, black and sichuan pepper, caraway seeds, thyme and a pinch of Hungarian paprika. I rubbed the 1.5 kg piece of pig with some of that mix, put it in a roasting pan. I showered it with about 0.3l of Pardubický Porter (I believe any full flavoured, dark, malt forward beer can work just fine), then I tossed in the rest of the spice mix together with a small onion cut in half, a couple of garlic cloves and some bay leaves. I covered the pan and put it in the oven to roast at 60°C for about 6 1/2 hours, basting it every now and again, then I turned the oven up to 150°C for another hour or so, and half an hour before serving I took the lid off, turned the oven almost all the way up to get the skin nice and crispy.

As I say above, heavenly doesn't do it any justice.
Everyone should try this out.

Na Zdraví a Dobrou Chuť!

No comments:

Post a Comment